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Food and wine pairing ideas

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Food and wine pairing

Madiran

Photo de TheBusyBrain (CC BY 2.0)
https://www.flickr.com/photos/thebusybrain/2857498721/

Madiran

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.

This drink pairs well with 409 dishes:

Salads

Landaise salad

Landaise salad
France. Nouvelle-Aquitaine. Landes.
Mixed salad made with asparagus, foie gras, duck gizzards, cured ham, smoked duck breast, corn, frisée lettuce, pine nuts, and tomatoes.
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Cheeses

Langres

Langres
France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 15 to 18 days.
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Cheeses

Le berger basque

Le berger basque
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Béarn.
Pressed and uncooked cheese made from raw sheep's milk cheese with a washed rind.
Ripening : 3 to 6 months.
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Cheeses

Le Trou du Cru

Le Trou du Cru
France. Bourgogne-Franche-Comté. Côte d'Or.
Soft-ripened cheese made from pasteurized cow's milk with a marc de Bourgogne washed rind.
Ripening : 3 weeks.
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Cheeses

Leonardo

Leonardo
Italy.
Pasteurized cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 2 months.
Prefer a pairing with a wine with soft tannins.
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Cheeses

Livarot

Livarot
France. Normandy.
Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.
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Cheeses

Marieke aged Gouda

Marieke aged Gouda
Netherlands.
Pressed and uncooked cheese made from pasteurized cow's milk with a orange waxed rind.
Matured : 9-12 months.
Serve with the most mature cheeses.
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Cheeses

Maroilles

Maroilles
France. Hauts-de-France. Aisne. Nord. Avesnois.
Soft-ripened cow's milk cheese with a washed rind.
Ripening : 35 days minimum.
Avoid red wine as the cheese ages.
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Cold starters

Meatloaf

Meatloaf
Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.
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Cheeses

Mignon

Mignon
France. Hauts-de-France. Aisne. Nord. Avesnois.
Maroilles form.
Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.
Avoid red wine as the cheese ages.
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Cheeses

Mimolette

Mimolette
France. Hauts-de-France. Nord. Pas-de-Calais.
Pressed and uncooked cheese made from cow's milk colored with annatto.
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Cheeses

Mont d'or

Mont d'or
France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.
Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.
Ripening : 21 days minimum.
Available from September 10 to May 10.
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